Hungarians and Koreans have at least one thing in common: a huge passion for chili pepper. In spite of such an important link I don’t…
This may sound strange for some of you, but I was brought up knowing only celeriac, the humble and ugly cousin of the beautiful celery,…
I have been meaning to share this sauce with you for several months or even years. It includes only two ingredients, so I shouldn’t probably…
First I saw Hiroyuki’s Pork and Radish Rolls, then Kelly posted her Sticky Pork Ribs… Not only have I started to crave pork, but…
The successful experiment in simmering daikon with squid (click here to see the recipe) reminded me how much I love squid and made me look for…
I don’t have the habit of praising factory-made sauces or condiments, but when I discovered taberu rayu, I have instantly fallen in love. This Japanese…
I suppose many of you will agree that fried rice is one of the most extraordinary dishes in the world. Whatever we use as ingredients,…
I still remember discovering Korean dishes made me feel like tasting a bolder and hotter version of the Japanese cuisine. I quickly realised this vision…
I know in the spring I should normally start craving light green salads, raw vegetables, grilled fish… but what can I do if one day…
Canned tuna is probably the most versatile canned fish I can imagine. Contrary to sardines or anchovies, it is equally good in both hot and…